Ingredients:

•  12 slices of pumpernickel bread

•  6 oz (180 g) Canadian Swiss cheese, sliced

•  Leek confit:

•  1 tbsp (15 ml) butter

•  2 cups (500 ml) leeks, finely chopped

•  2 tbsp (30 ml) white balsamic vinegar

•  1 tbsp (15 ml) sugar, honey or

•  maple syrup

•  Salt

•  Freshly ground pepper

Preparation:

1.  In a saucepan, melt the butter on medium heat and brown leeks for 3–4 minutes.

2.  Deglaze with balsamic vinegar, add sugar and season. Cook for 2 minutes.

3.  Spread 4 slices of bread with leek confit, then top with Swiss cheese.

4.  Cover with remaining bread slices. Butter outside of sandwich and cook in a skillet over medium heat for 4–5 minutes on each side.

5.  Cut into bite-sized morsels and serve as an appetizer.

Serving suggestion: You may use any bread of your choice, and may be served as a complete meal with green salad or soup.

Leek confit can be prepared in advance and kept in the refrigerator for almost 1 week.

Source: DairyGoodNess.Ca